Blog posts

It's funny how you walk by something in a store a thousand times and never notice it.  I had never heard of matcha until seeing it in Benny's and Kristi's bakes.  Looking for some tea at the store and there it was.  Had probably been there all along.  So, I decided to get some and come up with a bake for it.

While reading about types of flat breads (made just a few so far like naan, chapati, Barbari bread, puran poli and qatlama patir), I came across interesting ways to make obi non. Some of these use chopped onion in the starter as it boosts fermentation and provide a lovely flavor.

The articles can be found here: http://brotgost.blogspot.com/2017/02/obi-non.html
http://hlebinfo.ru/uzbekskie-lepeshki.html
They're in Russian but Google helped translate. :)

With the cooler weather I was tempted to experiment a bit with adding some dried fruit and nuts to my basic everyday sourdough loaf (with the addition of some honey).  If it turned out well, I planned on upping the whole wheat percentage on a subsequent bake (next week maybe). 

     I'm a huge fan of porridge breads.  I love the moist crumb filled with healthy and tasty grains.  There are so many different combinations of grains and other ingredients  you can add so it's so much fun to get creative and experiment.

Nov. 3, 2021.  66th bake.

Place holder.

Nov. 1, 2021.  65th bake/batch.

64th bake. Oct. 18, 2021.

Place holder.

  I’ve been making pretzel rolls for years and I’m always tinkering with my formula to make them better.  Recently I started adding some butter to soften them a little and I really like the results.

This version had some fresh ground whole wheat added which bumped up the flavor.  I was very happy with the taste profile on these.

I decided to get creative and used some pastry cutters I had to give them a cool look.  I also used some scissor cuts for some more fun.

If you haven’t tried pretzel rolls yet, give these a try.

A good part of yesterday was spent helping my brother-in-law cut, split, and stack firewood for his winter heating.  After that, I came home to clean up (and take some ibuprofen!) and make hamburger buns.  Those will be used for this afternoon's Halloween gathering.

Paul

Today's bake used a small inoculation a long, slow bulk ferment.  I wanted to see what kind of flavor I could build with my new starter and a little blueberry yeast water in a dough that was over 90% AP/Bread flour.  I added just a little bit of whole grain for flavor and color.  Wanted to get a crumb color that was a pale blonde. 

Makes 1 loaf

247g AP Flour

169g Bread Flour

11g Whole Wheat Flour

11g Semola Rimicinata Flour

6g Rye Flour

6g Barley Flour

225g Water

68g Blueberry Yeast Water

9g Sea Salt